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Review: Two Ingredient Pizza Dough

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I first heard about this two ingredient pizza dough last week.  A friend emailed to ask if I had tried using self-rising flour and yogurt, to make pizza dough.  Internally, I laughed at the idea.  But eerily enough, I read about this on Yahoo about 30 minutes after our conversation.  The photos didn't look half bad.  So I emailed my friend back, to ask if he wanted to stop by the Baking Steel test kitchen and give it a whirl!  We do know there is no better pizza stone than ultra-conductive Baking Steel.  And since I had my doubts about this two ingredient pizza dough, I was going to need all the help I could get.

The verdict:  In a pinch, surprisingly good.

Create Some Love,

Andris

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2 INGREDIENT PIZZA DOUGH

- Adapted from The Slow Roasted Italian-

Dough

1 Cup of Fage Greek Yogurt

1 - 1 ½ Cups of Aunt Jemima Self-Rising flour

Substitutions: If you want to veto the self rising flour, substitute 1 1/2 cups of all purpose flour, 1.5 teaspoons of baking powder and 3/4 teaspoon of fine seasalt.  Add in with 1 Cup of Fage 0% Greek Yogurt.

Ingredients

Pre-made 2 ingredient Dough

3 oz. tomato Sauce

3 oz. fresh mozzarella

a few sprigs of fresh basil

olive oil

1.  Pre-heat oven with Baking Steel on top rack at 500 F for 45 minutes.

2. Combine both ingredients in a bowl and mix thoroughly.  Remove from bowl and mix by hand for 5 minutes. Add flour if mixture is too sticky.

3 . Using a rolling pin, stretch the dough into a 12 inch cylinder or any form for that matter.

4.  Distribute tomato sauce leaving an inch around the border. Top with fresh mozzarella and a few sprigs of basil.

5.  Launch into oven on the Baking Steel and bake for 5-6 minutes. Remove, top with olive oil and more basil.

Slice and Serve.

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